Crawfish Boil
 
Makes about 12 servings
Ingredients
  • 30 pounds live crawfish
  • 6 cups kosher salt, divided
  • 4 (1-pound) bags Cajun seafood boil*, divided
  • 10 lemons, halved
  • 10 pounds red potatoes, quartered
  • 8 pounds corn, shucked and halved
  • 16 heads garlic, halved crosswise
  • 8 pounds andouille sausage or smoked sausage, cut into thirds
  • Cajun seasoning*, to taste
Instructions
  1. In a large bucket or cooler, place live crawfish, 3 cups salt, and water to cover. Let stand for 30 minutes, discarding any crawfish that float to the top (which indicates crawfish are dead). Rinse crawfish thoroughly with cold water.
  2. In an outdoor 60-gallon stockpot with a crawfish basket, place 2 bags seafood boil, lemons (squeezing juices), and remaining 3 cups salt. Fill halfway with water, and bring to a boil over high heat on a heavy-duty outdoor burner. Add potatoes, corn, and garlic; bring to a boil. Reduce heat, and simmer for 15 minutes.
  3. Submerge crawfish in pot, and add sausage and remaining 2 bags seafood boil. Return water to a boil. Turn off heat, and cover. Let stand until crawfish are tender and float to top, about 30 minutes. Serve immediately. Season with Cajun seasoning to taste.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/crawfish-boil/